Paprika Goulash

Next to the pork paprika is the main component in this dish. Not only in the form of fresh red bell peppers, but as paste and spice.
The recipe leans to the Hungarian way of Pörkölt. A meat and veg dish with a hearty sauce.

My meat was pork shoulder, but without the fat. It was on the leaner side. Cooking time was about 70 minutes. You have to be careful, it tends to be on the dry side.


I served it with some pasta to soak up the sauce. But eating it with a hunk of bread to mop up the sauce is an other option.

recipe for 3:
500 g pork shoulder chunks
2 large yellow onions
5 cloves of garlic
1 carrot
1 piece of celeriac
2 large red bell peppers
1 large tomato
3 bay leaves
3 tsp Hungarian paprika powder
3 tsp Hungarian paprika paste (hot)
1 tbsp tomato paste
600 ml beef or chicken stock
2 tbsp flour
60 ml white wine
salt an pepper
olive oil
parsley

Cut the meat into bite size pieces and salt them.
In a pot brown them evenly. If they are to much for the pot to be on the bottom, brown them in 2 batches.
Add onions and give them 3 minutes, add paprika and tomato paste and let it dissolve completely. Now sprinkle the flour over and in with small cubes of carrot and celeriac and tomato.
A hefty seasoning of paprika powder comes next. When you have the good stuff, you will smell that the whole cooking process
Add wine and pepper and stock. Put in the bay leaves.

Now cook for 40 min on low heat with the lid closed. Add bell pepper pieces and cook 30 min more.
Check the seasoning and the firmness of the pork.

A bit of fresh parsley gives a nice touch.

Serve with spirelli pasta or bread.